Herb Oxtail Soup Recipe
Herb Oxtail Soup is a combination of fresh herbs and vegetables with softened mushrooms and oxtail. It is a classic recipe meant for special occasions. Like other recipes, you are bound to enjoy the Herb Oxtail Soup and make something special for your next party.
Ingredients
2-1/2 pounds oxtails, cut up
2 tablespoons butter and/or rendered beef fat
1/4 teaspoon each salt and celery salt
1/2 teaspoon white pepper
1 cup chopped onions
2 garlic cloves, minced
3 tablespoons mushroom concentrate
3 cups dry red wine
2 cups water Bouquet garni of 2 sprigs parsley
1 sprig rosemary
1 sprig thyme
2 sprigs oregano
1/2 cup dried lima, garbanzo, pinto, cranberry or beans of choice
1 cup sliced carrots
1 cup diced potatoes
3 cups dark beef stock
1-1/2 cups vegetable or tomato juice (optional)
1/2 cup Madeira, or to taste
Directions
Brown oxtails in butter on all sides, sprinkling with salt, celery salt and pepper as they are cooking.
Add onions and garlic the last turn, brown and add mushroom concentrate, wine, water and bouquet garni.
Cover, bring to boil, lower heat and simmer 1-1/2 hours.
Cool, chill and remove fat.
Bring back to boil.
Add beans, cover, lower heat and simmer 1-1/2 hours.
Remove bouquet garni, add carrots, potatoes, stock and juice.
Bring back to boil and cook 15 minutes or until vegetables are tender-crisp.
Adjust seasonings.
Just before serving, add Madeira.
Add onions and garlic the last turn, brown and add mushroom concentrate, wine, water and bouquet garni.
Cover, bring to boil, lower heat and simmer 1-1/2 hours.
Cool, chill and remove fat.
Bring back to boil.
Add beans, cover, lower heat and simmer 1-1/2 hours.
Remove bouquet garni, add carrots, potatoes, stock and juice.
Bring back to boil and cook 15 minutes or until vegetables are tender-crisp.
Adjust seasonings.
Just before serving, add Madeira.
